Carrot and Zucchini Muffins

Carrot and Zucchini Muffins pinit

These carrot and zucchini muffins are moist, flavorful, and a sneaky way to incorporate more vegetables into your diet. They are lightly sweetened and perfect for a quick breakfast or a healthy snack.

Carrot and Zucchini Muffins

Carrot and Zucchini Muffins Pin Recipe
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Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Difficulty: Beginner Servings: 1 Calories: 200-250 calories per muffin Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing a single muffin cup or using a paper liner.
  2. In a medium bowl, whisk together the egg, oil, honey, and vanilla extract until well combined.
  3. Stir in the grated zucchini and carrot until they are well distributed throughout the mixture.
  4. In another small bowl, mix together the flour, baking soda, cinnamon, and a pinch of salt.
  5. Add the dry ingredients to the wet ingredients, stirring just until combined. Avoid over-mixing to keep the muffin light and fluffy.
  6. If using, fold in raisins or chopped nuts.
  7. Spoon the batter into the prepared muffin cup. Bake for 20 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
  8. Let the muffin cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.

Note

  • You can adjust the sweetness by adding more or less honey or maple syrup.
  • Feel free to add nuts or raisins for added texture and flavor.
  • These muffins can be frozen and reheated for a quick snack or breakfast on the go.
Keywords: Carrot, Zucchini, Muffins, Recipe, Baking, Healthy, Vegetables, Whole wheat, Moist, Nutritious, Spices

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